This recipe can also be used as a make-ahead shortcut to baked macaroni and cheese. Change the pasta cook time to 3 minutes at high pressure and complete recipe. When finished, pour into a greased 13-by-9-inch baking dish. Top with additional cheese as desired, or breadcrumbs tossed in melted butter. This can then be refrigerated, covered, for up to 3 days. Bake, uncovered, at 350 degrees until cheese is bubbling and the surface is lightly browned, 30–40 minutes.